Pudding Cupcakes. If desired, put some chewy fruit worms in the filling and/or push the ends of the licorice into opposite sides of the cupcake to make a handle. In a large bowl, whisk together the flour, pudding mix and baking powder. In the bowl of an electric mixer, beat the butter and sugar until smooth.
Beat until light and fluffy (about two minutes). This is a great recipe that tastes very similar to a traditional southern style banana pudding in cupcake form. Pipe pudding into the center of each cupcake. You can cook Pudding Cupcakes using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pudding Cupcakes
- Prepare 1 box of brown cake mix.
- Prepare 1 box of chocolate instant pudding.
- Prepare 1/2 cup of water.
- You need 3/4 cup of oil.
- You need 1 Cup of heavy cream.
- You need 3 of eggs.
- Prepare 1 Cup of chocolate chips.
- Prepare 1 Cup of pecans.
Cover the pudding with reserved cake pieces that you cored from the cupcake. Fill a large piping bar or large zip-top bag with remaining whipped topping. Sprinkle each cupcake with crushed cookies and top with a Campfire® Ghoster Roaster. Add the dry ingredients to a stand mixer and mix with a paddle attachment (or use an electric mixer), then add the egg, milk, vegetable oil, and vanilla while mixing on low.
Pudding Cupcakes instructions
- Add all ingredients mix well..
- Scoop into 36 muffin liners..
- Bake at 400F till done..
Add the boiling water and mix well. Pour the batter into the cupcake liners until they are ¾ full. Line two muffin tins with cupcake liners. In a medium mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, salt, and pudding mix until combined. Whisk together the instant pudding and the cold milk.